Spanakotiropita Recipe – Greek Spinach & Cheese Pie

Spanakotiropita – The Best of Garden and Dairy

Why is this dish so healthy?
Spanakotiropita is a nutritional powerhouse for your body:

    Bone Strength: The combination of calcium from the cheese and Vitamin K from the spinach is ideal for bone health.
    Iron & Folic Acid: Crucial for energy levels and cell regeneration – spinach supports healthy blood and oxygen transport.
    High-Quality Protein: By using Exarchos Goat Cheese, you get easily digestible protein and essential amino acids.

What makes this dish so special?
It is all about the balance. While the spinach provides an earthy freshness, the cheese (feta or goat cheese) adds a salty, creamy component. Spanakotiropita is juicier than a plain spinach pie and, thanks to the combination of eggs and cheese, features a nearly soufflé-like filling beneath the shatteringly crisp phyllo layers.

Who is this dish suitable for?

    Vegetarians: A satisfying main course full of nutrients.
    Lunch-Lovers: It can be baked the evening before and taken to the office – it tastes incredible even when cold.
    Entertaining Guests: Cut into small squares as a "Meze" (appetizer), it’s the star of any Mediterranean table.

3. The Recipe: Spanakotiropita (Spinach & Cheese Pie)
Ingredients:

    1 pack of Phyllo dough (approx. 10-12 sheets)
    600g fresh spinach (washed and roughly chopped)
    300g Exarchos Goat Cheese (or Feta), coarsely crumbled
    3 organic eggs
    1 bunch of spring onions (finely sliced)
    1 bunch of fresh dill (finely chopped – essential for the authentic aroma!)
    A pinch of nutmeg, sea salt, and black pepper
    Extra Virgin Olive Oil from Repa Mediterran (for brushing the dough)

Instructions:

    The Filling: Place the spinach in a bowl with a little salt and massage it firmly with your hands until it wilts. Squeeze out as much water as possible!
    In a large bowl, mix the squeezed spinach with the crumbled cheese, eggs, spring onions, and dill. Season with nutmeg and pepper (be cautious with salt, as the cheese is already salty).
    Layering: Grease a baking pan with olive oil. Brush the first half of the phyllo sheets individually with olive oil and layer them in the pan.
    Spread the spinach and cheese mixture evenly over the dough.
    Oil the remaining phyllo sheets one by one and place them on top as a lid. Tuck the edges inward.
    Baking: Using a sharp knife, score the surface into squares (cut only through the top layers). Bake at 180°C (350°F) for about 45-50 minutes until golden brown and crispy.

4. Zero-Waste Tip: Use Every Bit

    Dill Stems: Don't throw away the stems! If chopped very finely, they can be added to the filling, as they contain the most intense aroma.
    Dough Scraps: If you have phyllo edges left over, brush them with olive oil and bake them as little crackers to snack on.
    Eco-friendly Shopping: Whenever possible, buy your spinach loose at a local market to avoid unnecessary plastic packaging.

5. Nutritional Information (per serving / approx. 180g)
Nutrient    Amount per Serving
Calories    approx. 420 kcal
Protein    approx. 18 g
Fat    approx. 26 g
Carbohydrates    approx. 28 g
Fiber    approx. 4.5 g
Calcium    approx. 35% of Daily Value